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Antioxidant activities and functional properties of enzymatic protein hydrolysates from defatted Camellia oleifera seed cake
Seed cake protein (SCP) from Camellia oleifera was hydrolyzed by five commercial proteases (Flavorzyme, Trypsin, Neutrase, Papain, Alcalase). Amino acid composition, molecular weight distribution, antioxidant activity and functional property of the seed cake protein hydrolysates (SCPH) were investig...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554660/ https://ncbi.nlm.nih.gov/pubmed/26344981 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1693-z |
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